Did you ever stop to think what goes into your unique salt and pepper shakers? There are so many kinds of salt, in color, consistency and origination. We did some research on the different type so salt that you put into a novelty salt and pepper shaker to use at the meal or keep on your counter for cooking your favorite dishes.
A SPRINKLE OF SALT
Even though salt seems like one of the most basic cooking ingredients, there's actually more to it than you might realize.
Salt is ubiquitous. Virtually every dish that comes out of the kitchen has salt added. In fact, salt is so elemental to our culture that the word “salary” comes from the Latin solarium, which refers to Roman Soldiers’ payment for the purchase of salt.
There isn't just one kind of salt—there are many, and they're all slightly different. Some are more concentrated, some dissolve more easily, and some should only ever be used to finish a dish. And if you don't know the differences between them, you're more likely to end up over- or under-salting your food.
Sea salt is derived from its eponymous source – (the sea), originating from any number of regions around the world. Its clean, pure taste is adored by cooks and is available in coarse and fine options; the former is well suited for garnishing, while the latter is ideal for cooking food and baking thanks to its ability to dissolve. Coming in white, grey, red, pink and black, the color you choose is a matter of personal preference and price point.
In general, sea salt is finer and less concentrated than many of your other options, the finer crystals made it easier to control delicate foods like fish and shellfish. It's also great for baking because it will disperse evenly, so you don't wind up with any salty pockets in your cakes or cookies. And if you're not sure just how salty it is, give it a taste before you start cooking with it and adjust accordingly.
But not all types of sea salt are the same—some are coarser and more concentrated, these types often go by other names
1. KOSHER SALT
The mother of all salts, the one and only when it comes to cooking and baking. Despite its name, kosher salt isn't necessarily always kosher. It's called that because its the best salt to use for koshering meat (it's also sometimes called koshering salt), a process of removing blood that involves rinsing, soaking, and salting.
Kosher salt tastes slightly less salty than table salt or sea salts (though it can be derived by either the sea or ground) due to its ability to dissolve more quickly on the tongue. Kosher salt makes it easy to grab a pinch and clings to food well, making it a favorite amongst chefs and home cooks alike.
2. MALDON SEA SALT FLAKES
Maldon sea salt flakes are produced in Essex, England.
These soft crunchy flakes have a large surface area and are shaped like small pyramids. They have a clean flavor and high moisture content so it is not too salty. This is an excellent finishing salt.
Maldon Salt adds that perfect touch to any dish that gets a sprinkle of salt right before serving and not during cooking. Maldon has a slightly chewy texture that is delicious and addictive. Best for salads, on grilled meats, poultry, fish and vegetables. Its Worth the splurge.
3. PINK HIMALAYAN SALT
Pink salt is a type of rock salt that gets its color from trace minerals such as potassium, magnesium, and calcium, Color differs in hue ranging from a pale pink to a deeper brick color, depending on the area it was mined. It is sold in various textures ranging from fine to coarser crystals. these extra minerals also give the salt a slightly different flavor, save it for finishing a dish so you can really enjoy its nuances. Great for presentation and also adds a bit of flavor to the food sitting on top.
Pink Himalayan salt is touted by healthy home cooks as the ultimate mineral-rich seasoning for meats and fish. said to be the purest of the sea salt family.
4. COARSE SALT
Many coarse salts also come from the sea, but they should be used differently than their finer counterparts because they're more concentrated and they don't dissolve as easily. In fact, Its more for finishing or garnishing when you're looking for a dramatic contrast, like on a sweet dessert or it can be used for baking salt-crusted fish, or potatoes.
A few of the most common kinds of coarse salt include sel gris, gros sel, and fleur de sel.
5. GROUND SALT
Salt which is taken from the ground, (not the sea). This salt is usually highly refined — meaning that it’s heavily ground, with most of its impurities and trace minerals removed.
The problem with heavily ground salt is that it can clump together. For this reason, various substances — called anti-caking agents — are added so that it flows freely.
6. TABLE SALT
The most common ground salt is table salt, a cheap and common seasoning that can be found in most home kitchens. This is Basically the stuff you put into the salt shaker… It pours out easily and neatly. The one quality that table salt has over kosher salt is that it dissolves better.…..
A refined version of salt, table salt has added iodine, a trace mineral necessary for correct thyroid function. Iodized salt usually contains anti-clumping agents that give it a distinctive, slightly metallic taste—one that most professional cooks do not enjoy. It's also highly processed and has a weaker salinity and flavor, so it definitely isn't the best option to cook with.